Monday, November 1, 2010

Zucchini Olive Oil Bundt with Crunchy Lemon Glaze

Welcome to Day #16 of I Like Big Bundts...the Food Librarian's quest to present 30 Bundts in 30 Days! All leading up to National Bundt Day on November 15th. Can you believe it is already November? The countdown to National Bundt Day has begun! Do you have your recipe picked out?! :) I hope you make a Bundt! (I'll do a round up like last year so please plan to send me your link!)

I finely grated the zucchini and squeezed out some of the water. And since there are four zucchinis, olive oil, and good for you nuts, this bundt is perfect for you. Have another slice. Ha ha.

After the Bundt is baked, you make a lemon, sugar and powdered sugar glaze. Using a pastry brush, the glaze is brushed on the warm cake. I made this Bundt in the Heritage pan from Williams-Sonoma. It is definitely one of my favorite Bundt pans. Sooooo pretty.

Okay, now that I've made 16 Bundts in 16 days, I'm starting to see things. Do you see the fish? I think it kinda looks like Dory from my favorite movie, Finding Nemo. Yeah, I think I should go to bed now.

See you back here tomorrow for another Bundt! - mary the food librarian

My notes:
- Used walnut pieces from Trader Joe's and Trader Joe's pecans
- Baked in the Heritage Pan
- Used Extra-Virgin Olive Oil from Trader Joe's
- Added zest of one lemon to the batter (David Lebovitz said he would do this next time)
- I used 4 regular sized zucchini (what they sell in the grocery store, not the huge ones you find behind the shed in the garden at the end of summer and then leave on your neighbor's doorstep as a "gift from the garden").

Awesome bundt pan... might have to run out to W-S to pick one up! I made Gina DePalma's original recipe and it is so very good. I love olive oil cakes because they're still cakes without being too overwhelmingly sweet.